Garlic Noodles (chicken) Recipe

Prep chicken

Pat the chicken dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp black pepper. If using thicker breasts, halve or pound to even thickness (about 1/2" thick).

Cook noodles

Bring a large pot of salted water to a rolling boil. Add 12 oz egg noodles and cook until just shy of al dente (follow package minus 1 minute). Reserve 1 cup of pasta cooking water, then drain noodles and set aside.

Cook chicken

Heat 1–1.5 tbs vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add seasoned chicken and cook undisturbed 4–5 minutes per side (thinner pieces 3–4 minutes) until golden and cooked through (internal temp 165°F / 74°C). Transfer to a cutting board, let rest 3 minutes, then slice thinly on a bias. Wipe out skillet with a paper towel, leaving any fond.

Make sauce base

In a small bowl combine 3 tbs soy sauce, 1.5 tbs oyster sauce, 1/2 tsp dark soy (if using), 1 tsp sugar, and 1/2 cup warm chicken stock. Stir to dissolve sugar. Keep nearby.

Cook garlic

Return the skillet to medium heat and add 4 tbs unsalted butter and 1 tbs neutral oil. Once butter is melted and hot, add the finely minced garlic (about 8 cloves). Stir constantly and cook 45–60 seconds until fragrant and just beginning to turn pale golden — do not burn. Add 1/4 tsp red pepper flakes and stir for 10 seconds.

Combine sauce

Carefully pour the sauce mixture into the skillet with garlic. Bring to a gentle simmer, scraping up any browned bits from the pan. Simmer 1 minute to meld flavors.

Toss noodles in sauce

Add the drained noodles to the skillet. Toss or use tongs to coat noodles evenly in the garlic-butter sauce. If the noodles seem dry or sticky, add reserved pasta cooking water a few tablespoons at a time (up to 1/2 cup) until the sauce lightly coats the noodles and has a silky sheen.

Add chicken and aromatics

Return the sliced chicken to the pan and toss gently to combine and reheat. Stir in 1 tsp sesame oil and half the sliced scallions (reserve remaining for garnish). Taste and adjust seasoning with more soy or salt if needed. Add freshly ground black pepper (about 1/2 tsp) to taste.

Plate & garnish

Divide noodles and chicken among 4 plates (or family-style). Sprinkle grated Parmesan if using, remaining scallions, toasted sesame seeds, and chopped cilantro or parsley. Serve immediately.